Let's give the traditional octopus with potatoes a twist: today we transform the classic Pulpo a feira" or "Pulpo a la gallega" and enjoy a delicious sautéed octopus with roasted potatoes, with a touch of paprika (Of course!) and served with red onion. A real temptation, right?
This Paprika Sautéed Octopus (or octopus salad with potatoes) is a simple recipe and full of flavor, highlighting its combination of fresh ingredients and spices.
What we're going to do is:
- we will cook the octopus in a pressure cooker in 5 minutes until it reaches a tender texture,
- then we will sauté it together with cherry tomatoes and red onion,
- finally, we will mix it with paprika-roasted potatoes.
We will do the sauté in the Le Creuset Premium stainless steel skillet, which ensures even cooking and a perfect result, searing and giving that crispness to the octopus that is so ideal.
I hope you give this recipe a try. I find it ideal for a light, nutritious meal with a special touch.
Ingredients:
- 1 kg of octopus*
- 2 potatoes or sweet potatoes (for greater contrast)
- 200 g of cherry tomatoes halved
- 2 red onions, cut into wedges
- 2 garlic cloves, chopped
- ¼ cup of olive oil
- Salt
- Sweet paprika and hot paprika
- Parsley to taste
*If you buy the octopus already cooked, you can skip step 4 of the recipe. You can vary the amount of octopus and easily adjust the rest of the ingredients.
Preparation:
- Wash and slice the potatoes. Arrange them on a baking tray (they will roast very quickly if you use a enamel tray or an aluminum one). Season the potatoes with salt, paprika and a drizzle of oil. Bake at 200 ºC until golden (time will vary depending on how thick you cut them, but if you slice them thinly you'll have them ready in 15-20 minutes, time enough to continue with the rest of the recipe).
- While the potatoes roast, clean the cherry tomatoes and halve them.
- Cut the onions into wedges.
- If you bought fresh octopus, cook it for 5 minutes in a pressure cooker (5 minutes from when the pressure indicator rises), in about a finger of water.
- Cut the octopus into bite-sized pieces.
- Place the Le Creuset stainless steel skillet over low heat, and sauté the garlic in a little oil (add the chopped garlic).
- Add the cut octopus and brown it.
- Add the tomatoes and onion, and sauté for a few minutes. Remove from heat.
- Mix with the roasted potatoes, and adjust salt and paprika. You can add a bit of parsley if you like.
Note: if you wish, you can follow the same recipe using sweet potato, or a mix of sweet potato and regular potato.
